Spinach & Artichoke Galette with Frantoi Cutrera

Ingredients: 1/4 c olive oil 3 large cloves garlic, minced 10 oz fresh spinach 1 T fresh lemon juice 2 jars Frantoi Cutrera Artichoke Hearts, drained 1 tsp dried basil 1 tsp freshly ground black pepper 1/2 tsp salt 1 store-bought pie crust flour, for dusting 4 oz fresh mozzarella, sliced thin or shredded, about … More Spinach & Artichoke Galette with Frantoi Cutrera

Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar

  Ingredients: For each salad: 2 medium beets (red or golden, or both), roasted and sliced in wedges Handful of torn lettuce of your choice (green leaf, butter, radicchio, arugula, etc.) 1 oz goat cheese 1 T chopped nuts of your choice (walnuts, pistachios, etc.) For the vinaigrette: 2 T Edmond Fallot Walnut Vinegar 2 … More Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar

Gazpacho Andaluz with La Sacristia Sherry Vinegar

  Ingredients: For the soup: 1 slice county-style bread, about 1″ thick, crusts removed 2 small cucumbers, peeled, seeded, and chopped 2 pounds very ripe tomatoes, seeded and coarsely chopped 1 clove garlic, peeled and chopped 2 T La Sacristia Vinagre de Jerez Reserva 1/2 c extra virgin olive oil Optional garnishes: 1/2 green pepper, … More Gazpacho Andaluz with La Sacristia Sherry Vinegar

Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil

  Ingredients: 1 pound Idiazabal cheese, cut in to 3/4-inch cubes 3/4 c La Cultivada Organic Quintaesencia Extra Virgin Olive Oil 4 garlic cloves, lightly smashed 2 bay leaves 3 sprigs fresh thyme 24 whole black peppercorns Directions: Add all ingredients to a medium bowl and mix with a rubber spatula to combine. Cover with … More Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil

French Onion Dip with L’Epicurien Sweet Onion Confit

Ingredients: 1 jar L’Epicurien Sweet Onion Confit 3/4 c mayonnaise 3/4 c sour cream salt and freshly ground pepper Directions: Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in Sweet Onion Confit; add salt and pepper to taste. Cover dip and let refrigerate for about 2 hours for flavors to … More French Onion Dip with L’Epicurien Sweet Onion Confit

Ricotta Dip with Pebeyre Truffle Honey

Ingredients: 1 1/2 c fresh whole milk ricotta 1 large egg, room temperature 1 1/2 T Parmesan cheese, shredded unsalted room temperature butter, for greasing sea salt freshly ground black pepper 1 loaf of fresh baked bread, sliced extra virgin olive oil, for brushing Pebeyre Truffle Honey crushed pistachios Directions: Preheat oven to 400°F with … More Ricotta Dip with Pebeyre Truffle Honey